5-6 “Crab Cake” Patties
INGREDIENTS:
8 oz Lions Mane mushroom- shredded
3/4 c Saltines- crushed
1 egg (or flax egg)
1/4 c sweet onion- finely chopped
1 tbsp mayonnaise (or vegan mayonnaise)
1 tsp Worcestershire sauce
1 tsp dijon mustard
1 tsp grain mustard
1 tsp capers- chopped
1 tbsp parsley- finely chopped
1 tbsp dill- finely chopped
1 tsp old bay seasoning
pinch of both salt and pepper
2 tbsp extra virgin olive oil
1 tbsp butter
Dipping Sauce:
2 tbsp mayonnaise (or vegan mayonnaise)
2 tbsp plain yogurt (or vegan alternative)
1 tbsp capers- finely chopped
1 tsp caper juice
1 tbsp fresh dill- finely chopped
1 tbsp lemon juice
pinch of both salt & pepper
*Place all the ingredients into a bowl and mix to combine- set aside until ready to eat with the “crab cakes”
Method:
Pull apart the Lions Mane mushroom into tiny pieces that resemble crab. Crush Saltines into crumbs. Put the shredded Lions Mane and crushed Saltines into a bowl and set aside.
In a separate bowl crack the egg (or use flax egg) , add the finely chopped sweet onion, mayonnaise (or vegan mayonnaise), Worcestershire sauce, dijon & grain mustard, chopped capers, chopped parsley & dill, salt & pepper. Mix well to combine.
Pour the liquid mixture over the shredded mushrooms and crushed Saltines. Mix well to combine.
Form “crab cake patties” by taking 1/4 c of mixture and using your hands form into a disk about 1/2 inch thick. Repeat until all the “crab mixture” is formed into patties.
Heat a large pan to medium high heat. Add 2 tbsp olive oil. Once hot add the patties (make sure they have room between them- you may need to do this step in two batches). Cook for 1.5 minutes until golden brown. Flip, add 1 tbsp butter and cook for another 1.5 minutes.
Serve with dipping sauce and lemon wedges.
Enjoy!